From a stall on
Yaowarat Road.
Chef Anong learned to cook from her mother, who ran a noodle stall in Bangkok's Chinatown for forty years. Same wok every night. Same pounded paste. Same regulars from 6pm till the rice ran out.
She moved to Manchester with her husband Pim in 2018, missed the food too much, and opened Bangkok Heat in 2020 — just as the world was shutting. They cooked through the lockdown on takeaway alone, and the Curry Mile queue started forming the day they reopened.
Same recipes, same wok, same heat. Just a different postcode.





